Description
Creamy pumpkin chia pudding made with pumpkin puree, chia seeds, milk, maple syrup, vanilla, and warm pumpkin pie spices. An easy make-ahead fall breakfast that takes just minutes to prepare.
Ingredients
Scale
- 1/4 cup chia seeds
- 1/2 cup pumpkin puree
- 1 cup milk of choice
- 1–2 tablespoons pure maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional toppings:
- Greek yogurt
- Chopped pecans or walnuts
- Pumpkin seeds
- Sliced banana
- Granola
- Extra cinnamon
- Small drizzle of maple syrup
Instructions
- Add the pumpkin puree, milk, maple syrup, pumpkin pie spice, vanilla extract, and salt to a bowl or jar. Whisk until smooth and well combined.
- Add the chia seeds and stir thoroughly until evenly distributed.
- Let the mixture rest for 5–10 minutes, then stir again to break up any chia seed clumps.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Stir the pudding before serving. If it is too thick, add a splash of milk. If it is too thin, add a small amount of chia seeds and allow additional time to thicken.
- Divide into 2 serving jars or bowls and add your favorite toppings before serving.
Notes
Use plain pumpkin puree, not pumpkin pie filling. Stir the pudding again after 5–10 minutes to help prevent the chia seeds from clumping. The pudding thickens as it chills, so overnight refrigeration works especially well. Nutrition will vary depending on the type of milk, amount of maple syrup, and optional toppings used.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 9 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: pumpkin chia pudding, pumpkin chia pudding recipe, pumpkin chia seed pudding, pumpkin pie chia pudding, pumpkin spice chia pudding